Penne Rigate Salad with Tuna and Roasted Peppers

By á-5765

A refreshing, light, lunch or evening meal.

Ingredients

• 1 six-ounce can Kirtland (Costco) albacore tuna
• 1 red bell pepper, roasted, peeled cut into 1.5 x 1/4 in. strips (see substitute below)
• 1/2 cup finely chopped red onion or shallot
• 3-4 pimiento stuffed olives, sliced thinly
• 2 T capers, rinsed, coarsely chopped if large
• 1 garlic cloves, peeled and chopped
• (For a southwestern touch, add one roasted, chopped Anaheim or Poblano chile)
• 1 T red pepper flakes (or more if you like)
• 1 T extra-virgin olive oil
• 1/2 t lemon juice
• salt to taste
• black pepper to taste, fresh ground
• 1/2 lb. pasta (penne rigate or rigatoni)

Preparation

Step 1

Heat large pot of salted water to a boil. Cook pasta al dente.

Heat olive oil in a skillet.

Sauté onion (shallot), garlic, red pepper, olives, and capers (and optional green chile) lightly till softened. Add red pepper flakes, chunked tuna, and lemon juice. Sauté about five minutes. Add salt and pepper.

Drain pasta. Rinse under cold water. Serve the tuna mixture over the pasta.
If you like, sprinkle with paprika or McCormick's Montreal Chicken Spice.


Fresh red pepper substitute: 1 seven-ounce jar roasted red peppers, rinsed and slice as above.